Q&A for How to Set Up a Commercial Kitchen

Additionally, fire suppression will be dictated by your local fire codes. Generally speaking they have standards per your application, occupancy, and square footage. If your application includes any open flames, pilot lights, or fryers, you likely will need a hood ventilation system as well as fresh air return. Check with your local fire departments and get help from fire suppression contractors. They generally will consult and estimate costs for free.

To ensure that the food you are serving to a large group of people is hot, try to wait until everything is ready to go before plating your food. Then place metal domes over the plates or other serving dishes to keep the heat in.

Your three sink wash/sanitation system can be separate sinks or attached with one common faucet. All need to have direct access to both hot and cold flowing water. State, Provencal, or otherwise local health codes vary slightly on this.

All areas where food is being handled must have convenient access to a dedicated hand sink. In most cases, that means multiple hand washing sinks.

Not in most municipalities. Check with your local governmental authorities.

Building code dictates that any wall within a certain distance from an oven or stove (the minimum distance varies depending on local ordinances) needs to be brick or other approved fire resistant material. Other walls are generally either tiled with glazed ceramic tiles (preferable) or covered with FRP, which stands for fire-resistant paper. FRP is a textured, pressed paper product with a semi-glossy surface which makes it easier to clean. The most common ceiling treatment is the standard T-bar with acoustic tiles.